Quick and easy chicken and pea risotto for you and your tot!

Today has just been one of those days where I just cannot be arsed! With a sick baby and a sick fiancé it has been hard to juggle all the tasks that I need to do, plus look after them both. So when my partner told me that we couldn’t stick to our meal plan due to his stomach, and when I realised that I had no more prepared food for my bub in the freezer, I just about flipped. How was I going to have time to think about putting something together for my partner, me and the baby, in such short time? But to my surprise, after a few minutes of racking my brains I came up with this easy yet satisfying dish that I was suitable for all three of us! WIN!

Here is what you will need

2-3 Chicken Breasts

250g of Arborio Rice

1 red onion

1 clove of garlic

1 tsp of coconut oil

1 cup of Frozen peas

1L of low sodium chicken stock

NOTE: If you wish to add more flavour then you can add 100ml of dry white wine. Don’t worry, cooked wine in meals is ok to serve to kids.

Add the tsp of coconut oil, when it has melted add the chicken. Brown the chicken on medium to high heat and then set it aside.

Chop up the onions and mince the garlic, and then add it to the pan. Cooking it until the onion is transparent. Add the chicken, rice, peas and the white wine (if you are using it) and stir for a few minutes until the rice is covered in the juices.

Once everything is mixed together and the rice is well covered, add the stock.

Let it simmer until all the stock has been absorbed and the rice is nicely cooked. Once done, turn off the heat and add some parmesan cheese, or nutritional yeast if you are avoiding dairy like me, and stir it all together. Voila!

It went down a treat with both Gabriel and my partner having second helpings. My usual #mumfail was narrowly missed, at least for today anyway.